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Mustard Greens with Dried bean Curd

Vegetables, also Vegetarian Foods

Mustard Greens with Dried bean Curd
1/2 pound fresh or reconstituted dried mustard greens, blanched in boiling water for two minutes, then drained
3 squares of dried bean curd, coarsely diced
1 teaspoon vegetable oil
1/4 pound shrimp, peeled with their veins removed, then sliced in half the long way
1 small fresh or dried chili pepper, seeds removed and discarded, and coarsely chopped
2 fresh cloves garlic, peeled and minced
1/2 teaspoon thin soy sauce
1/4 teaspoon ground white pepper
1/2 teaspoon granulated sugar
1. Mix blanched mustard greens and the dried bean curd and set aside.
2. Heat a wok or fry pan and add the oil, then stir-fry the greens and the bean curd for two minutes.
3. Add all the remaining ingredients and stir-fry for two minutes, then serve in a pre-heated bowl.
pickled mustard greens Ingredients:
2 pounds fresh mustard greens
3 tablespoons coarse salt
3 cups Chinese rice vinegar
1 cup granulated sugar
6 slices peeled fresh ginger
6 red chili peppers

1. Cut mustard greens into two-inch pieces and toss with half the salt and set aside for two hours.
2 In a wok or saucepan, add the remaining salt, rice vinegar, and sugar. Bring to the boil and stir until the sugar dissolves, then add the ginger and the chili peppers and stir. Remove from the heat and allow this to cool.
3. Drain the mustard green pieces and add them to the sterilized jars. Pour the sugar water over them, shake the jars to allow any bubbles to rise to the top, then cover and refrigerate.
4. Shake the jars once or twice every day. They are ready to eat after three days, best in a week, and good for up to three weeks.

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